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Best Fall Harvest Salad with Apples & Cider Vinaigrette

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A simple yet stunning fall salad featuring crisp apples, toasted pecans, dried cranberries, and a tangy cider vinaigrette. Perfect for dinner parties, Thanksgiving, or any autumn gathering.

Ingredients

Scale
  • 10 cups (280g) mixed salad greens (baby spinach, arugula, and frisée)
  • 2 large Honeycrisp apples (about 400g), cored and thinly sliced
  • 1 cup (120g) pecans, roughly chopped
  • 1/2 cup (60g) dried cranberries
  • 1/2 cup (60g) crumbled goat cheese or feta (optional)
  • 1/4 cup (30g) thinly sliced red onion (soaked in cold water for 10 minutes, optional)
  • 1/3 cup (80ml) apple cider vinegar
  • 1/4 cup (60ml) extra-virgin olive oil
  • 2 tablespoons (30ml) pure maple syrup
  • 1 tablespoon (15g) Dijon mustard
  • 1 small shallot (about 20g), finely minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Toast the pecans: Place chopped pecans in a dry skillet over medium heat. Shake occasionally and toast for 3-4 minutes until fragrant. Immediately transfer to a plate to cool.
  2. Make the cider vinaigrette: In a mason jar, combine apple cider vinegar, olive oil, maple syrup, Dijon mustard, minced shallot, salt, and pepper. Screw lid on tight and shake vigorously for about 30 seconds until creamy and slightly thickened. Taste and adjust seasoning. Set aside.
  3. Prep the apples: Core apples and slice into thin, bite-sized pieces (about 1/4-inch thick). Leave skin on for color and texture. If prepping ahead, toss with a squeeze of lemon juice to prevent browning.
  4. Soak the red onion (optional): Place sliced red onion in a small bowl of cold water for 10 minutes to mellow sharpness. Drain and pat dry.
  5. Assemble the salad: In a large salad bowl, combine mixed greens, sliced apples, toasted pecans, dried cranberries, and drained red onion. If using cheese, crumble on top.
  6. Dress and toss: Give vinaigrette one more shake, then drizzle about 3/4 of it over the salad. Toss gently until greens are evenly coated. Add more dressing if needed.
  7. Taste and adjust: Grab a leaf and taste. Adjust salt, pepper, or dressing as desired.
  8. Serve immediately: Transfer to a serving platter or individual plates. Garnish with extra pecan halves or flaky sea salt if desired. Best enjoyed within 30 minutes of dressing.

Notes

Don’t overdress the salad. Start with half the vinaigrette and add more as needed. Toast pecans fresh for best flavor. Cut apples just before serving to prevent browning. Let greens and vinaigrette come to room temperature before serving for brighter flavor. The vinaigrette can be made up to 3 days ahead.

Nutrition

Keywords: fall harvest salad, apple salad, cider vinaigrette, Thanksgiving salad, autumn salad, easy salad recipe

Find it online: https://cookluma.com/best-fall-harvest-salad-with-apples-and-cider-vinaigrette/